Patin Bumbu Kuning: A Deliciously Spiced Catfish Dish
Patin Bumbu Kuning, or Yellow Spiced Catfish, is a vibrant and aromatic dish that beautifully showcases the rich flavors of Indonesian cuisine. With its blend of fragrant spices and creamy coconut milk, this recipe will transport you to a culinary paradise. Below, you will find the detailed ingredients, nutritional information, and step-by-step instructions to create this delightful dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Patin fish | 1 whole, cut into slices |
| Garlic | 8 cloves |
| Shallots | 5 pieces |
| Kara coconut milk | 65 mL |
| Ginger | 2 pieces (2 inches) |
| Turmeric | 3 pieces (2 inches) |
| Galangal | 2 pieces (2 inches) |
| Bay leaves | 2 leaves |
| Lemongrass | 1 stalk |
| Lime | 1 piece |
| Candlenuts | 3 pieces |
| Sugar | To taste |
| Salt | To taste |
| Seasoning | To taste |
| Bird’s eye chilies | 20 pieces |
| Basil | 1 bunch |
| Tomato | 1 piece |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approximately 300 kcal |
| Protein | 20 g |
| Fat | 15 g |
| Carbohydrates | 25 g |
| Fiber | 3 g |
| Sodium | Varies (dependent on seasoning) |
Instructions
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Prepare the Spice Paste: Begin by grinding together the garlic, candlenuts, ginger, turmeric, and galangal until you achieve a smooth paste. This blend forms the aromatic base of your dish.
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Slice the Shallots: Thinly slice the shallots and set them aside. These will be added for additional flavor and texture.
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Clean the Catfish: Take the sliced patin fish and rinse it thoroughly under cold water. Squeeze the juice of one lime over the fish and let it marinate for a few minutes. This will help to eliminate any fishy odor and enhance the flavor.
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Cook the Spice Paste: In a large pot, heat a generous amount of oil over medium heat. Once hot, add the ground spice paste, along with the sliced shallots, bay leaves, lemongrass, and bruised galangal. Sauté until the mixture is fragrant and the shallots are translucent.
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Add Water: Pour in two cups of water and bring the mixture to a boil. This will form the base of your sauce, allowing the spices to infuse the liquid.
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Cook the Fish: Carefully add the marinated catfish slices into the pot, ensuring that they are submerged in the sauce. Be gentle when stirring to avoid breaking the fish apart. Add the bird’s eye chilies for an extra kick of heat.
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Incorporate Coconut Milk: Once the dish is boiling, reduce the heat and stir in the Kara coconut milk. Mix gently, ensuring that the fish remains intact, and allow it to simmer for a few minutes.
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Adjust the Seasoning: Taste the broth and adjust the flavors as necessary by adding sugar, salt, and any preferred seasoning.
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Finish with Fresh Ingredients: As the dish nears completion, add in the sliced tomato and washed basil leaves, allowing them to wilt slightly and enhance the overall aroma.
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Serve: Once the fish is cooked through and the flavors meld beautifully, remove the pot from the heat. Serve the Patin Bumbu Kuning hot with steamed rice, and enjoy a delightful meal that showcases the essence of Indonesian culinary traditions.
With its vibrant colors and aromatic spices, Patin Bumbu Kuning not only tantalizes the taste buds but also nourishes the soul, making it a perfect dish for gatherings or a cozy family dinner. Enjoy your culinary adventure!
